1 tablespoon dried lavender blossoms (organic, culinary lavender only.)1/2 cup sugar (If you like a sweeter syrup, add more ~ up to a cup of sugar)1 cup water

In a small saucepan combine the sugar and water, bring to a boil, stir to dissolve sugar. Add lavender to pan and remove from heat; allow to cool to room temperature then strain lavender blossoms from the syrup.

Store strained syrup in a glass or ceramic container, cover and refrigerate for up to 7 days.